Super soft muffins made with yogurt, flavored with lemon and vanilla, enriched with fresh blueberries and a crunchy crumble topping. This recipe makes 6 large muffins (or 8 classic smaller ones).
Prepare the crumble: mix the flour, erythritol/sugar, a pinch of salt, and seed oil until you get a sandy mixture. Set aside.
Prepare the batter: mix Greek yogurt, seed oil (or melted butter), and eggs in a bowl.
In another bowl, combine flour, erythritol/sugar, the packet of baking powder, a pinch of salt, and grated lemon zest; then add vanilla extract.
Combine the liquids with the dry ingredients and mix until you achieve a homogeneous mixture; if too thick, add a splash of milk.
Lightly flour the fresh blueberries, gently fold them into the batter with a spatula.
Distribute the mixture into muffin molds filling them about 2/3 full.
Sprinkle the surface of each muffin with the prepared crumble.
Bake in a preheated oven at 180°C for about 25-30 minutes; for smaller molds, check with a toothpick after 20-22 minutes.
Remove from the oven and let cool on a wire rack before serving.
Muffin molds
Bowls
Spatula
Lemon zest grater
Cooling rack
Store in an airtight container at room temperature for 2-3 days; for longer storage, freeze and thaw at room temperature.
Indicative dosage for erythritol/sugar: 100-120 g; rounded to 110 g in total. For a butterier version, use melted butter instead of seed oil.
Italy, Toscana
| Energy (kcal) | 159.37 |
| Carbohydrates (g) | 39.72 |
| of which Sugars (g) | 1.68 |
| Fat (g) | 3.24 |
| of which Saturates (g) | 1.48 |
| Protein (g) | 8.22 |
| Fiber (g) | 1.65 |
| Sale (g) | 0.12 |
